1. Whisk broth, mustard, salt, pepper and2 teaspoons flour in a small bowl until smooth.2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken intwo batches, adjusting heat as necessary to prevent burning, until golden, about2 minutes per side. Transfer the chicken to a plate; tent with foil to keepwarm.3. Increase heat to high; stir the broth mixture and add to the skillet alongwith snap peas, artichoke hearts and sprouted beans. Bring to a simmer, stirringconstantly. Reduce heat to maintain a gentle simmer and cook until the snap peasare tender-crisp, about 3 minutes.4. Return the chicken to the pan, nestling it into the vegetables, and simmeruntil heated through, 1 to 2 minutes. Remove from heat; stir in herbs andvinegar.

TIP: Ingredient Note: Sprouted beans, not to be confused with bean sprouts, arebeans that have just barely sprouted—they look like a bean with a tiny fiberattached (rather than the more fleshy-looking sprouts commonly used in Asiancooking). Eat raw in salads or add to cooked dishes; they're an excellent sourceof fiber and protein. Look for them in the produce section near other sprouts.